First, bring a large pot of salted water to a boil. Once your water is bubbling away, add the dry elbow macaroni. Cook according to package instructions until al dente, which typically takes about 8-10 minutes. Give it a stir every now and then to prevent it from sticking. Once it's ready, drain the macaroni in a colander and set it aside.

Now, in the same pot, melt the butter over medium heat. Once melted, whisk in the flour until you have a smooth paste. This forms the base for your cheese sauce. Cook this mixture, whisking constantly, for about 2 minutes. This helps to cook out the raw flour taste.

Gradually pour in the whole milk and heavy cream, whisking continuously until the mixture begins to thicken. This is where the magic happens! Stir in the cream cheese, hot sauce, and seasonings (that includes salt, pepper, smoked paprika, and ground mustard).

Once the sauce is nicely thickened, remove it from heat. Add the shredded cheddar cheese gradually, stirring until it’s molten and well combined. The result should be a smooth, irresistible cheese sauce.

Finally, toss the cooked macaroni into the cheesy goodness. Stir until all the pasta is thoroughly coated. Make sure to adjust the seasoning as needed, tasting along the way. Your stovetop mac and cheese is now ready for devouring!